Quinoa salad jar
(at time of publication)
- ½ cup quinoa (see tips)
- spray olive oil
- 200g firm tofu, sliced
- cracked black pepper
- 1 cup thinly sliced Swiss brown mushrooms
- 2 spring onions, chopped
- ¼ cup currants
- 2 oranges, segmented, juice reserved
- 2 celery stalks, diced or thinly sliced
- 2 tablespoons chopped tamari almonds
- 2 teaspoons sesame oil
- 2 teaspoons miso paste
- 2 teaspoons mirin (see tips)
- 1 small clove garlic, crushed (optional)
- 1 teaspoon toasted sesame seeds, to serve (optional)
1 In a small saucepan, cook quinoa following packet instructions. Remove from heat and set aside to cool.
2 Spray a large non-stick frying pan with oil and set over a medium heat. Season tofu with pepper and fry for 2-3 minutes each side, or until golden. Set aside to cool.
3 In 2 jars, layer quinoa, mushrooms, spring onions, tofu, currants, orange, celery and almonds. Place lids on jars and refrigerate overnight.
4 Meanwhile, in a small screw-top jar, shake to combine sesame oil, miso, mirin, garlic (if using) and the reserved orange juice. Refrigerate overnight.
5 When ready to eat the salad at work, pour dressing over and scatter with sesame seeds. Serve.
Make it gluten free: Check tofu, tamari almonds, miso and mirin are gluten free.
Try to find a mix of red, white and black quinoa, or make your own mix for extra colour.
If you can’t find mirin, use 1 teaspoon of sugar instead.
Nutrition Info (per serve)
Total fat 25g
–Saturated fat 3g
Dietary fibre 12g
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